126th AFDO Annual Educational Conference

Saturday, June 11, 2022

Workshops

1:00PM – 5:00PM (4 hours) – Mutual Reliance in Action – Utilization of State Regulatory Sampling and Lab Analytical Packages

Target Audience: State Lab Personnel, State Regulatory Agency, FDA, USDA, CDC
Price: $35.00
Description: FDA utilizes state regulatory data as an analytical foundation for FDA-directed regulatory actions to further support a National Integrated Food Safety System. The utilization of state analytical data has grown in the past few years, promoted by the Partnership for Food Protection Mutual Reliance initiatives that are increasing the submission of state analytical lab packages to FDA. These increased submissions are due to the states working with their FDA counterparts and Rapid Response Teams to provide state lab packages, and the continued analytical work done by Food Emergency Response Network cooperative agreement labs. This increased utilization of state analytical lab data has required FDA/Office of Regulatory Affairs/Office of Regulatory Science (ORS) to develop a more consistent and efficient system to accept, track, review, and monitor these state lab packages. This seminar will provide insights into this analytical package system and its related processes, best practices, mutually acceptable human and animal programs, methods of sample collection, analysis, analytical package requirements, and associated compliance/regulatory issues. It will give perspectives from stakeholders such as ORS, FDA Compliance (CFSAN/CVM/ORA), ORA Emergency Response Coordinators, ORA State Liaisons, ORA Divisions, ORA Office of Partnerships, as well as the state perspective.

8:00AM – 4:00PM – Retail HACCP Validation and Verification

Target Audience: All Attendees
Price: $75.00
Description: Specialized processes – such as fermentation, dehydration, acidification, reduced oxygen packaging, cook-chill, sous vide and more – are growing in popularity at the retail level. Reasons include the growth of the farm to fork and local foods movement, an increase in the cost of food, more advanced educational techniques among culinary professionals, the global scope of our retail food industry and desire for specific ethnic products and specific flavor and texture preferences.

The overall goal of the Validation and Verification of Retail HACCP Course is to provide local Environmental Health Specialists and retail food inspectors the tools and knowledge to identify these special processes, review submitted documentation for a HACCP plan, and gain a working knowledge of these processes to better help operators of retail food establishments. The course includes an interactive, asynchronous online component to learn HACCP principles and view demonstrations and a live face-to-face synchronous class day with lecture, activities and discussion, to be hosted during the 2022 AFDO AEC on Saturday, June 11.

Speakers

• Benjamin Chapman, PhD, Department Head, Professor, North Carolina State University
• Mary Yavalek, Extension Associate, North Carolina State University 
• Ellen Shumaker, Extension Association, North Carolina State University
• Joell Eifert, Director, Food Innovations Program, Virginia Tech

8:00AM – 5:00PM – Retail Active Managerial Controls – Train-the-Trainer

Target Audience: All Attendees
Price: $75.00
Description: Active Managerial Control (AMC) is the purposeful incorporation of specific actions or procedures by industry management into the operation of their business to attain control over foodborne illness risk factors. It embodies a preventive rather than reactive approach to food safety through a continuous system of monitoring and verification. What can you control? What can you influence?

This is a high energy and interactive experience where Participants will:

1. Explain how the Food Code addresses and establishes controls for risk factors
   and further establishes the 5 key public health interventions.
2. Recognize the AMC Multiplier Effect and how to make a positive impact on foodborne illness by increasing results exponentially based on empowering others and taking new approaches.
3. Understand the difference between Training Methodologies, Techniques, Systems, and Best Practices.
4. Identify Trainer qualities and how these weaknesses and strengths influence retail food safety.
5. Demonstrate proper training techniques on how to teach your staff to evaluate AMC.
6. Understand proper use of knowledge calibration, robust preparation, collaboration, and shared responsibility and how this contributes to practical application.
7. Learn to combine prerequisite programs, basic sanitation, employee training, and other management practices, including the principles of HACCP to provide an effective system for achieving Active Managerial Control of Foodborne Illness Risk Factors.

Speakers

• Tara Paster Cammarata, CEO, President, Paster Training, Inc.
• Melissa Vaccaro, Vice President of Consulting, Paster Training, Inc.